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Powder vs Salt

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  • DeepRiver
    Charter Member
    • Nov 2014
    • 12
    • Pearland TX
    • Old Country BBQ Pits offset smoker, Pecos model
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    Powder vs Salt

    What's the difference in using powder vs salt, ie garlic/onion powders and salts.
  • RonB
    Club Member
    • Apr 2016
    • 12827
    • Near Richmond VA
    • Weber Performer Deluxe
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    #2
    I use powders because I don't know how much salt is in the salts, and I want to control how much salt is in the recipe.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1960
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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      #3
      I use powders because I don't want salt. I don't want an unknown quantity of salt.

      Comment

      • DeepRiver
        Charter Member
        • Nov 2014
        • 12
        • Pearland TX
        • Old Country BBQ Pits offset smoker, Pecos model
          Blue Ember Gas Grill, 3 burner
          Brinkman 16" Bullet Smoker
          Redi Check with dual 6' probes thermometer
          Thermoworks instant read thermometer
          RIC FLAIR ON 3 BABY!

        #4
        OK. So do you get the same flavor for the amount but NOT the salt content???

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          No. You don't get that. Because the salts contain some unknown amount of salt, measures to less salt than the equivalent weight of salt, and less garlic/onion than the equivalent of weight of granulated garlic/onion.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I have garlic salt in my house because my wife likes it on salt. I might have onion salt because my wife screwed up and bought it.
          If you want powder, use powder. If you want salt, use salt. If you want both salt and powder, use both.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Part 3: As you likely want to dry or wet brine before cooking, you don't want to oversalt with a garlic salt. Since you cannot remove salt, only add it, it's better to be able to control the salt, by using powders and granulations, rather than salts.
      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4963
        • Winchester TN
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        #5
        Welcome to The Pit DeepRiver. It's great to have you here. Thank you for your support.

        Many of the meats I cook (pork butts, ribs, brisket, chicken) get their salt from brining, so I don't use spices with salt in them to make my rubs or I would be over-salting. I use Morton's Kosher salt exclusively.


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        Last edited by fuzzydaddy; July 2, 2016, 07:54 PM.

        Comment

        • jharner
          Club Member
          • Jan 2016
          • 1120
          • Louisiana - North West but a coon ass at heart
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          #6
          I use the powders on meat that I brine with kosher salt so that I don't over salt the cook. Check out Meatheads articles about salt and he will explain why he has removed salt from his rubs. Welcome to the Wikipedia of BBQ.

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 6239
            • Colorado
            • > Weber Genesis EP-330
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            #7
            I'll use a small amount of onion and garlic salt to season a non dry-brined burger or steak just before grilling. For everything else it's powder.

            Comment

            • DeepRiver
              Charter Member
              • Nov 2014
              • 12
              • Pearland TX
              • Old Country BBQ Pits offset smoker, Pecos model
                Blue Ember Gas Grill, 3 burner
                Brinkman 16" Bullet Smoker
                Redi Check with dual 6' probes thermometer
                Thermoworks instant read thermometer
                RIC FLAIR ON 3 BABY!

              #8
              Great answers everyone. Thank you!

              Comment

              • W.A.
                Charter Member
                • Sep 2014
                • 755
                • Kingwood, TX
                • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

                #9
                I tend to buy "granulated" garlic rather than the powder. I havent found granulated onion, but I think I would go with that too. If use mixe that equal parts kosher salt and coarse pepper you have a nice rub for anything. The BBQ Pit Boys call it SPG, i.e., salt pepper garlic.

                Comment

                • CeramicChef
                  Former Member
                  • Jul 2014
                  • 1184
                  • OKC, OK

                  #10
                  I tend to use granulated garlic vs. garlic powder. I'll use onion powder. I don't like those combined in a jar with salt unless I have determined the proportions.

                  So many proteins these day are "Enhanced" with a saline solution that using much more salt ruins the cook for me.

                  Comment

                  • Steambucket
                    Former Member
                    • May 2016
                    • 3

                    #11
                    I have garlic salt for my wife's spaghetti and that is the only thing I use it on.

                    Comment

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